1 cup white wine
1.5 cups chicken stock
4 T capers
1/2 lemon - juiced
Arugula
flour
water
olive oil
salt and pepper
1. Rinse cutlets and dry. Sprinkle generously with salt and pepper. Dredge with flour.
2. Heat olive oil over medium high heat. Add cutlets. Cook 2 mins per side until brown depending on thickness and until cooked through (maybe slightly under cooked but not much). Remove chicken and set aside. Reduce pan to medium/low simmer.
3. Add wine to pan and scrape up any brown bits. Cook 2 mins. Add stock, lemon juice and capers. Cook an additional 2 minutes.
4. Make a flour water thickener. 2 T flour and 4 T water - whisk together.
5. Add thickener a little at a time and whisk continuaously until desired thickness. Probably stop a little early as it thickens as it sits. Add chicken back to pan and simmer 5 mins.
6. Serve chicken with sauce - add arugula either on top as a garnish or underneath as a salad. Would also be good over rice or quinoa.
